Pumpkin Spice Quinoa Granola Recipe

There’s something truly comforting about the warmth of fall flavors combined with a wholesome crunch, and this Pumpkin Spice Quinoa Granola Recipe hits all those notes perfectly. I absolutely love how this homemade granola blends the nutty texture of quinoa and oats with the cozy spices of pumpkin pie — it’s like autumn in every bite. Whether you’re eating it for breakfast, a snack, or topping off yogurt, you’re going to want to keep this recipe handy all season long.

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Ingredients You’ll Need

This recipe calls for simple pantry staples that combine beautifully. When picking ingredients like oats or seeds, a quick note about quality and brands can really elevate your granola which is why I’m sharing my go-to tips.

• Uncooked quinoa: Be sure to rinse it well to remove bitterness and pat dry so your granola doesn’t get soggy.
• Rolled oats: Rolled oats provide the best texture; though steel cut or instant oats work too, just expect some texture differences.
• Ground flaxseeds: Boosts fiber and omega-3s, plus helps bind the granola together a bit.
• Pepitas (pumpkin seeds): Adds a lovely crunch and a little extra pumpkin theme to the mix.
• Chopped pecans: To complement the seeds with a buttery, nutty flavor.
• Dried cranberries: Sweet and tart — these bring bright pops of flavor throughout the granola.
• Real maple syrup: Stick to real maple for that rich sweetness; honey or agave syrup works well too.
• Pumpkin puree: The key fall ingredient that makes this granola unique and adds moisture to help clump it up.
• Coconut oil: Brings subtle richness and helps the granola toast beautifully.
• Pumpkin spice: The star spice mix — cinnamon, ginger, nutmeg, cloves, and allspice all in one.
• Cinnamon: Adds warmth and depth beyond the pumpkin spice blend.
• Kosher salt: Just a pinch enhances all the flavors.
• Vanilla extract: Rounds out the sweetness with a cozy aroma.

Variations

I love that this Pumpkin Spice Quinoa Granola Recipe is so adaptable. Sometimes I switch up nuts or seeds depending on what’s in my pantry, and it never disappoints—feel free to make it your own!

• Dried Fruit Swap: I’ve replaced cranberries with dried cherries or blueberries for different sweetness profiles that my family enjoys.
• Nuts & Seeds: Walnuts or almonds work great if pecans aren’t your favorite, and you can even go all seeds to keep it nut-free.
• Sweetener Choices: Sometimes I use honey or agave syrup instead of maple syrup for a slightly different flavor.
• Spice Levels: Add a bit more pumpkin spice or cinnamon if you want your granola extra cozy—just how I like it on crisp mornings.

How to Make Pumpkin Spice Quinoa Granola Recipe

Step 1: Toast the oats and quinoa

Start by preheating your oven to 325°F. Spread your rinsed and dried quinoa along with the rolled oats evenly over a parchment-lined baking sheet. Toasting these first is a trick I discovered that boosts the nutty flavor and ensures a crisp texture instead of soggy granola. Bake for about 10 minutes, stirring once halfway through so everything toasts evenly. Keep an eye on it so nothing burns—golden and fragrant is what you want.

Step 2: Mix the dry ingredients together

Once toasted, transfer the oats and quinoa into a mixing bowl. Add your ground flaxseeds, pepitas, chopped pecans, and dried cranberries. I like to toss everything gently with my hands to make sure the nuts and seeds are evenly distributed—this way every bite gets a bit of crunch and fruitiness.

Step 3: Combine the wet ingredients

Reduce your oven temperature to 300°F. In a separate bowl, whisk together the maple syrup, pumpkin puree, coconut oil (melted but not hot), pumpkin spice, cinnamon, a pinch of kosher salt, and vanilla extract. This mixture is where the magic starts—the pumpkin puree keeps it moist and binds the granola, while the spices take it to next-level cozy. Stir it so all the spices blend nicely into a smooth syrup.

Step 4: Combine and bake

Pour your wet spiced mixture over the oat and quinoa blend. Using a spatula, carefully fold everything together until the dry ingredients are evenly coated—that’s key for clumps to form and the full spice flavor to shine. Spread your granola back out in an even layer on a parchment-lined baking sheet. Bake for an additional 20 minutes or until golden and fragrant, stirring once halfway through to avoid too much browning on the edges. Once cool, it will crisp up even more—trust me, patience here is key!

How to Serve Pumpkin Spice Quinoa Granola Recipe

Garnishes

One of my favorite ways to serve this granola is topped with a dollop of creamy Greek yogurt and a sprinkle of fresh apple slices or toasted coconut flakes. The fresh fruit balances the sweet warmth beautifully, while the coconut adds an extra layer of texture and aroma that feels like a hug in a bowl.

Side Dishes

Serve alongside a warm cup of chai or your morning coffee to fully embrace the cozy fall feeling. It also pairs wonderfully with a simple smoothie bowl or a creamy plant-based milk for a nourishing, satisfying breakfast.

Creative Ways to Present

For holiday brunches or when friends come over, I like to arrange the granola in glass jars or mini mason jars tied with a pretty ribbon. Add a cute mini wooden scoop for easy serving. It makes a lovely gift or a charming table centerpiece that’s both pretty and practical!

Make Ahead and Storage

Storing Leftovers

I keep my leftover Pumpkin Spice Quinoa Granola stored in an airtight container at room temperature for up to two weeks. Keeping it sealed tightly ensures it stays crunchy and fresh. Avoid storing near heat or humidity to prevent it from going stale.

Freezing

If you want to make a larger batch, this granola freezes beautifully. Just place it in a freezer-safe bag or container, and it will last up to 3 months. When you’re ready to enjoy, you can thaw it at room temperature—no need to bake it again unless you want to refresh the crunch.

Reheating

Sometimes I like to warm a handful in a dry skillet for a minute or two or pop it in the oven at 300°F for 5 minutes to rejuvenate that fresh-baked crunch. Just watch carefully so it doesn’t burn. This really perks up the flavors when it’s been stored a while.

FAQs

Final Thoughts

This Pumpkin Spice Quinoa Granola Recipe quickly became a staple in my kitchen — partly because it’s so delicious, but also because it feels like a warm hug during chilly mornings. I hope you’ll enjoy making it as much as I do, and tweak it your way so it becomes your own signature fall treat. Trust me, once you make it at home, store-bought granola just won’t compare!

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